Lawren Kay's Chicken Spaghetti

about 2# chicken pieces (to double the recipe, use one 3 1/2 to 4 lb. fryer)
One medium yellow onion
one green bell pepper
8 oz. spaghetti (I break in thirds lengthwise) to double, use 16 oz.
1 can cream of mushroom soup (to do double use 2 cans)
1 can Rotel tomatoes with green chilies (or two to double)
8 oz. Velveeta cubed (one pound if double recipe)

Cover chicken with water in large stockpot; add coarsely chopped onion and green pepper.
Boil until meat is falling off bones. Remove chicken from water and cool. DO NOT DRAIN
WATER OFF! Discard onion, green pepper, skin and bones. When chicken is cool enough
handle, cube meat and set aside.

Remove any onion and green pepper from water. Add water to pot to increase volume
sufficient to cook pasta. Bring back to full boil. Cook spaghetti until ALMOST done. Drain
water from pasta and save again.

In separate pan add soup, Rotel, and cubed Velveeta. Warm slowly until melted and blended.

In large pot combine spaghetti, cheese mixture, and meat. Add saved broth to make mixture juicy
enough that when reheated will not dry out.

The larger recipe will make two big 9 x 13 pans....I usually make the smaller recipe and sometimes
divide it to have one now and one later....it freezes and reheats well. When using it for later, it helps
to take it out of the freezer overnight to thaw some before putting it in to reheat but works either way.

Note: In order to use frozen turkey meat, I would not have broth so I use some bouillon cubes or
chicken broth in cooking the spaghetti....remember to season to taste with salt and pepper...since
you do not cook the onion and pepper as directed, you can add it to the spaghetti as desired.....
bjs

Of course it depends on how many you are feeding as to how many meals you get from a turkey
but don't you agree, that can be a lot of meals for 6.99!